Moroccan Lamb Stew

A lamb stew that is easy to make, got a warming and comforting spiciness to it, and flavors that’ll take you on a trip to Northern Africa… Check out http:​/​/​strictlypaleoish.com/​2012/​12/​02/​cauliflower-tabbouleh for the cauliflower tabbouleh recipe that goes with it!

Moroccan_Lamb_Stew
yield:
servings:4-6
prep time:15 min
cook time:9 hr 0 min
ready in:9 hr 0 min
Ingredients
  • 2 lb (900g) Lamb (cut/s of choice), diced.
  • 4 tbsp ​Ras El Hanout​​ spice blend
  • 2 Sweet Potatoes, peeled and diced.
  • 1 Red Bell Pepper, diced.
  • 1 cup (2.5 dl) Apricots, diced.
  • 1 can crushed Tomatoes.
  • 3 tbsp Clarified Butter or Ghee.
Directions
  • Put the Ras El Hanout spice blend in a hot, dry, frying pan and roast it for a little while.
  • Add the lamb and stir/toss so that all pieces are coated evenly in the spices.
  • Add the clarified butter/ghee and quickly sear the meat.
  • Put the meat and the rest of the ingredients in a slow-cooker, set it on low for 7-8 hours, then you’re done!
  • Serve it over my ​Cauliflower Tabbouleh​ for a complete meal and experience.

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